Name: Eggplant Spread
Ingredients: 1 Eggplant; 1 to 1 1/2 pounds; 2 tb Fresh parsley; minced; 2 tb Fresh cilantro; minced; 1 ts Ground cumin; 1 ts Ground coriander; 1/2 ts Garlic powder; 1/4 ts Salt; optional; ds Tabasco sauce

[Their] message is also a good example of the inability of Boomers to mourn in the face of God’s judgment or dance under the liberating news of God's saving mercy. In other words, all gravity is lost – both the gravity of our problem and of God's amazing grace. According to this message, we are not helpless sinners – the ungodly – who need a one-sided divine rescue. (Americans, but especially we Boomers, don't take bad news well.) Rather, we are good people who just need a little instruction and motivation.

Michael Horton

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs		Low-fat, Vegetables, Appetizers, Mcdougall	2	Servings

INGREDIENTS

1		Eggplant; 1 to 1 1/2 pounds
2	tb	Fresh parsley; minced
2	tb	Fresh cilantro; minced
1	ts	Ground cumin
1	ts	Ground coriander
1/2	ts	Garlic powder
1/4	ts	Salt; optional
	ds	Tabasco sauce

INSTRUCTIONS

Recipe by: The New McDougall Cookbook Preparation Time: 1:10 Preheat the
oven to 350 degrees.
Cut the stem off the eggplant and prick it all over with a fork. Place
it directly on the oven rack and bake for about 1 hour, or until the
eggplant is soft and the skin is wrinkled. Remove from the oven and allow
to cool.
When it is cool enough top handle, peel and chop.  Place in a blender or
food processor with the parsley and cilantro. Process until smooth. Place
in a saucepan and add the remaining ingredients. Cook, stirring, until the
mixture thickens slightly, about 10 minutes.
75 calories, 0.9 grams fat per 1/2 cup serving.
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip

A Message from our Provider:

“Prayer: Don’t give God instructions — just report for duty!”